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Amish Potato Salad

Six Spoon Potato Salad

a delicious picnic favorite!
Course Salad
Cuisine American, Amish


  • 2 pounds peeled potatoes
  • 1 /4 cup Hellman's mayonnaise
  • 1 tablespoon yellow mustard
  • 1 diced green onion
  • 1 /4 cup celery, chopped
  • 1 small bell pepper, diced
  • salt and pepper to taste
  • 4 hard boiled eggs, diced
  • 2 tablespoons Mazola corn oil


  • Add potatoes to large pot then cover with 1 ½ inches of water.
  • Season with salt -- 1 teaspoon for every quart of water.
  • Bring water to a boil then reduce to a low simmer.
  • Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork. 'Once cooled, peel potatoes.
  • Chop peeled potatoes into bite-size chunks then add to a large bowl. In a separate bowl combine all of the other ingredients and add to the potatoes.
  • Combine until potatoes are coated evenly. Chill overnight and enjoy!
Tried this recipe?Let us know how it was!